"I came to the U.S. From Lebanon when I was 18 years old. My cousin owned a Lebanese restaurant and I came to work for him. It was exciting but very challenging to learn about New York while working long hours in the restaurant. I grew to love NY and everything about dining in NYC."
"It is so nice being a chef in New York because we literally have prepared meals for people from all around the world. From students to diplomats. It's nice to hear comparisons to some of the finest lebanese restaurants in the world."
"I learned that simplicity and freshness make for a great meal."
"Our kibbee with hot yogurt sauce is a childhood favorite of mine. My mother used to make it for dinner very often because we loved it so much."
"The kitchen is very hectic. Lebanese food requires a lot of preparation so there is constant chopping, rolling, preparing going on. I won't let anything leave my kitchen if it's not 100% fresh."
"My favorite dish to make is our makanik (sausages). We stuff them fresh and use only the best ingredients"
"My family inspires me. We enjoy sitting down all together with a huge mezza (small plates). Family meal time is a happy time for me and the bigger the mezza, the happier we are."